Scottish Sausage Crescents

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 32
• 1/2 cup dry mustard
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 egg yolk
• 2 (10 ounce) packages frozen patty shells
• 1 lb hot sausage meat

Recipe

• 1 for hot mustard sauce:.
• 2 combine dry mustard and vinegar in a small bowl.
• 3 cover and allow to stand overnight.
• 4 in a small saucepan, combine mustard-vinegar mixture,sugar, and egg yolk; simmer over medium-low heat, stirring constantly, until slightly thickened.
• 5 makes 1 1/2 cups.
• 6 for sausage crescents:.
• 7 allow patty shells to defrost until workable, but always keep them cool to the touch.
• 8 in a skillet, saute the sausage until browned, crumbling it as it browns, until cooked through;drain well on paper towels.
• 9 put into a bowl with the thyme,stir in egg, and allow to cool.
• 10 stack 4 patty shells on top of each other with wedges aligned.
• 11 press the patty shells with the heel of your hand to flatten slightly before you begin to roll them.
• 12 roll out into a 10 inch circle,trimming edges evenly with a sharp knife.
• 13 cut into 8 triangles.
• 14 place about 1 teaspoon of sausage filling on the wide end of each triangle;brush tip of triangle with a little water, and roll into crescent shapes.
• 15 place tip down onto an ungreased cookie sheet.
• 16 repeat.
• 17 roll out pastry scraps and form into crescents.
• 18 preparation may be done in advance to this point.freeze crescents on the cookie sheet, remove and wrap well.
• 19 preheat oven to 400 degrees. bake for 15 minutes or until the crescents are golden brown. serve with the hot mustard sauce.